Changes Occurring in the Volatile Constituents of Flaxseed Oils (FSOs) Prepared with Diverse Roasting Conditions
作者： Changqing Wei , Qi Zhou , Bo Han , Zhuo Chen , Wenyu Liu
关键词: Chemistry 、 Roasting 、 Food science 、 Sensory analysis
摘要:
sci-hub.se 参考文章(31)
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